How to make a Danish Lemon Mousse

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Grate the lemon skin, using the whole skin for small lemons or half for large lemons.

Cut the lemon in half and juice it, using a lemon squeezer if necessary.

Separate the egg yolks and whites into different bowls.

Add powdered sugar to the egg yolks and mix until fully combined.

In a bowl, combine gelatin and water, whisk together, and let it sit for 5 minutes.

Whisk the gelatin mixture in a warm water bath until dissolved, then mix in the lemon juice and lemon zest.

In another bowl, beat the egg whites with a hand mixer over a bowl of icy water until stiff peaks form.

Whip the heavy cream until it forms whipped cream, then reserve 40% for topping.

Fold 60% of the whipped cream into the lemon mixture until combined.

Spoon the mousse into serving dishes and refrigerate until set, then top with reserved whipped cream before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens